The Underground Chef

25/02/2026

Such a great evening to allow the talented and meticulous to come and cook Nonya food. Fun and eclectic crowd, I’ll let the pics do the talking… photos

13/10/2025

Why does the best and most creative food happen during the typhoon? There is no better antidote to flooding and the loud banging of things against than cooking with whatever s**t you have in your fridge and voila.

Classic Tiramisu with a timely gift of the amazing coffee liqueur from to finish off the alcohol aspect of this Italian classic.

Luxe version instant noodles with Potato and Tomato soup from the day before (with Iberico Pork Chops as stock base).

Ultimately luxury of bbq-ing at home. Hamachi Collar grilled with Asparagus and the world famous Left Handed Chef’s dipping sauce

Thick pasta using up left over marscaopne and taramasalata cherry tomatoes and crab, that somehow accidentally resembled Carbone’s Vodka Rigatoni…

The super easy and delicious feast of the 三黃雞 sous vide and roasted and a ton of roasted to vegetables to accompany

Home made noodles (gotta perfect that noodle recipe), brisket daikon)

20/07/2025

I guess the only time that I don’t enjoy my 10m long window overlooking the harbour is during these T10 days…

But what I DO love about these T10 days is the test of creativity to cook with what you have, like a T10 MasterChef Challenge of sorts.

Bae wanted pizza in the evening so whipped up some dough in in a few minutes, chucked on whatever I found in my fridge as pizza toppings (some salami I forgot I had, portobello, fresh cherry tomatoes, vintage cheddar, Italian anchovies, fresh parsley and basil from my herb garden…)

Lunch was 回鍋肉 with already 24 hour sous vide pork belly and delicious cabbage fried with uber high 鑊氣 pork fat and cumin, how can a simple dish be so delicious?

And then pavlova from the night before. This time the pavlova was heavily cinnamon-ed with ample fresh cream and a Granny Smith’s compote with Lemon juice to perfectly cut through the sweetness of the Pav.

23/06/2025

Cakes!

This is what I like to make when I am bored or feeling creative.

I am still looking to make the perfect cake, but with my supplier out of almond flour it’s proving a little bit tough.

I love also the fact I have a well stocked pantry and can make most things and experiment with whatever s**t I have lying around (a common theme of my cooking I daresay).

We have a Lemon pound cake, which was light and airy with an Amara frosting and toasted pistachios. And then a blueberry and lemon bundt cake, which was a little sturdier (after buying 3 boxes of blueberries for 20HKD).

02/05/2025

It’s easy when you know how… panna cotta steeped in ginger and infused with vanilla.

Served with alphonso mango, fresh raspberries and black berries.

The gelatin ratio wasn’t quite right but who cares frankly. It was delicious and balanced and gets me all in a nice summery mood.

14/04/2025

Many years ago in the lush countryside of Suffolk, a friend invited a few of us to stay at her big house for the weekend.

Her dad was a pastor and during our time there he had to officiate a wedding.

And we went along and literally gorged on the amazing spread - of which my favourite was the 6 bird pie.

It’s always rare to find this best of British - I know Harrods used to do a variety of game and rare meat pies and it’s surprising I haven’t tried to make it myself…. Till now.

This is a first effort pork pie, with gherkins, which took about 3 days to make, but quite happy with the result. Add a spoonful of M&S ploughman’s pickle (aka Branston’s pickle) and we are all set for a great British summer lunch.

13/03/2025

First official collab with my bae, a beautiful Lemon Meringue pie with Chantilly Cream and toasted pistachios and almond flakes.

This was one of the most delicious desserts I have made (even better than the Kvæfjordkake, supposedly the world’s best cake 🙄).

I made the pie crust and lemon curd and my bae took painstaking care piping the meringue and cream on top. Perfectly toasted almond flakes and mortar and pestled pistachios completed this pretty pie.

13/03/2025

29/01/2025

So a friend suggested to make a red date cake for Chinese New Year and forwarded on a basic recipe from an obvious home chef (not judging ok).

Then I added ginger, goji berries, a splash of Hennssy and voila we have all the richness (and redness) of a cake that should welcome in the year of the Snake that hopefully brings in all the fortune with it.

恭喜發財 everyone, wishing good health and prosperity in the year of the snake!

17/01/2025

Surprisingly simple to make (not the hours and hours I thought I needed) to stew this occobusso in red wine (can’t go wrong).

Soft pieces of billowy marrow in the centre of the bone and embedded on a generous helping of marais piper mash with oak smoked salt and fresh parsley from my garden.

We love our homey Friday night treats at The Underground Chef.

12/01/2025

One of my favourite things to cook and eat with friends.

A huge plate of Lobster with Fried Noodles.

Getting the Noodles super soft with some parts super crispy is a feat in itself, then add on the fried lobster on super high heat with red prawn oil, fish sauce, oyster sauce, garlic, ginger and then add all crunchy texture of raw fresh beansprouts, 韭黃, spring onions, coriander, what could possible be more delicious than this….

30/12/2024

What a great joy to be able to work with to make these beautiful cakes and unlock her creative flair in styling and assembling the final touches of these desserts over the holiday season.

We have Citrus Olive Oil cake, rich Vahlrona Cake with Raspberries and the Pavlova with Chantilly cream, Mango and Passion fruit and Toasted Pistachios. And beautiful edible flowers for visuals.